I'd like to be able to grill or bake chicken (and perhaps fish, but mostly chicken) and make it very spicy (hot) -- not Guinness-World-record spicy or anything, but definitely eye-wateringly/sinus-clearingly so. And I'd like it to taste good. And I'd like to accomplish this using dry herbs/spices/rubs rather than by slathering the meat in a sauce. Is such a thing possible? What would you recommend using?
Do any other languages use hot as a synonym for spicy? Examples of spicy in other languages with etymology / literal translation are welcome
Why do sriracha and harissa disagree with my digestive system, when many other spicy foods that also contain chiles and garlic do not? [more inside]
I want to make a large number of small plates of various very spicy and very delicious foods for my birthday next week. Super spicy and super delicious are tied for value in what I'm looking for; I'm not interested in recipes that are all about the heat without being tasty (I'd just pass out grilled peppers if that were the aim). I'm especially interested in finger foods and things that are relatively quick to make, but if it's super delicious and is worth the wait/work, more substantial or utensil-requiring undertakings are also welcome.
At almost any Thai restaurant in the U.S., many dishes can be ordered with a specification of how spicy the dish should be. Usually, this is on a scale of four or five stars (with possibly an extra "Thai hot") at the top. I'm curious as to how this tradition got started and why it's primarily associated with Thai food. (And I guess as a side question, whether this phenomenon extends to Thai restaurants outside of the U.S.) I've tried to do some searching myself, but either the info is hard to find, or I haven't found the right search query to separate the wheat from the chaff. [more inside]
I’ve worn the same cologne off and on for about 20 years, and I think it’s time for a change. I’m looking for scents for everyday wear with woody notes (or citrus/fresh notes, like what I wear now). Nothing musky or spicy! [more inside]
Lately I've been craving spicy as a flavor (rather than an overwheling punch-to-my-mouth sensation) beyond adding Siracha or chili flakes. What spice combo can I add to my repertoire that will deliver a complex, unfolding, flavorful, tear-inducing heat? Sometimes Thai food hits this note, but I'm not sure how it is made.
Would it be easy to make a homemade version of these potato chips? They are really expensive, but I am a hot foods junkie, and am bored with just dumping ghost pepper sauce on things. [more inside]
I'm going to a "spicy food party" this weekend, and I want to bring a dessert... [more inside]
Any tips for reducing/nullifying the ring of fire after eating spicy foods? [more inside]
Tell me about your favorite spicy snacks. [more inside]
I'm trying to find recipe for spicy frog soup I had in Shanghai. [more inside]
Please help me with your favorite habanero pepper recipes. [more inside]
What beverages can I make with Bittermen's Hellfire Habanero Shrub? Complications: cannot use alcohol or tomato juice. [more inside]
Aside from the dangers to your teeth, is it dangerous to eat ice? [more inside]
What can I do about my gut reacting badly to spicy foods? (Not necessarily pretty inside) [more inside]
This is the thread where you tell me how to make hot sauce. [more inside]
What are your recommendations for a good spicy mustard? [more inside]
Please help me make some delicious chili hot chocolate! [more inside]
I know that casein-based products are boss, but which beverages should I get if I run out of kefir? I mean, it's kinda awkward to eat ice cream alongside curry, so no desserts, please.
Well, guys, it's hard squash season again (finally!) and I intend to roast and nom every seed I can get my hands on. What are your best pumpkin seed recipes and tips? [more inside]
Where can I find the spiciest food in Minneapolis? [more inside]
My aunt is coming to dinner and she loves spicy foods. However, I'm picking her up from the airport after work and won't have time to cook that day. What spicy foods/appetizers can I make that don't need to be served warm? I searched for "cold spicy foods" but got completely irrelevant results. [more inside]
I am trying to find a specific pecan recipe; not the usual candied pecans but something smokey and spicy. [more inside]
I like foods with strong flavors: lime juice, chili peppers, vinegar, red onions, whiskey, onion salt, cilantro, and so forth. I recently figured out that grains were the culprits that make me really sleepy and unfocused. I'm switching to a lean meat, veg-heavy diet. Can you recommend decently healthy, low-carb recipes for breakfast, lunch and dinner that have LOTS of flavor? [more inside]
Help me spice up my curries, please! [more inside]
What is the name of this cold noodle dish? Most likely Korean or Chinese food. [more inside]
How does one get accustomed to spicy food? My girlfriend (over)reacts to food that has any sort of discernible spicy/hot taste. What are ways to get her to tolerate and eventually enjoy truly hot food?
Where can I find spicy hot mango Mexican candy online? [more inside]
Help me cure my Wasabi craving! [more inside]
Suggestions for recipes for crunchy, spiced snacks using Chickpeas? lentils? other bean-type stuff? [more inside]
"Pepper," to me, means "bell pepper," but my neighbor gave me two cayenne pepper plants, and the peppers are starting to turn red. When should I harvest them, and what should I do with them? [more inside]
I love spicy food, and I seem to suffer no ill digestive-tract-related effects from it. However, it seems that it causes my urine to be.. spicy. Not excruciating, like touching your genitals after handling hot peppers, but quite unpleasant. Is this common? Is it something I should see a doctor for? [more inside]
The barbecue season is upon us (at least in the northern hemisphere), and I'm now in a place that allows outdoor grilling, but I'm a neophyte when it comes to BBQ sauces and rubs. [more inside]
Following a recommended recipe, we cooked a number of chopped chicken breasts in a sauce that contained a large amount of "buffalo" sauce - you know, the hot stuff that people put on wings. After serving them we discovered that the sauce was actually the 'fire' version and the chicken was inedibly spicy-hot. We now have two pounds of fire-engine red, top-notch, ultra-buffaloed chicken breast sitting in the fridge. I'd hate to waste this much food - especially high-quality breasts like the ones we purchased. What can we do with this chicken? [more inside]
Filipino food filter: What do I do with my Spicy Squid Bits? [more inside]
Any one know of an authentic Thai restaurant in Buenos Aires? [more inside]
How do you make sure your Thai cuisine has just the right heat? [more inside]
What is the spicy and sweet red sauce that comes with hwe dup bop (or chirashi bowl) at Korean (Japanese) restaurants? [more inside]
Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
Does anyone know a good, SPICY, authentic Mexican restaurant in Buenos Aires? [more inside]
Why do kids dislike spicy food and is this culturally specific? What about Mexican/Thai/Indian/etc kids who can't avoid it?
Do you have the perfect gingersnap recipe? [more inside]
I need tips for winning, surviving, and recovering from a hot wings eating contest. [more inside]
Are there any good, authentic, homemade Mexican restaurants in the Boston area? [more inside]